Yogurt-Tahini Chicken Salad with Cucumbers and Preserved Lemon

Yogurt-Tahini Chicken Salad with Cucumbers and Preserved Lemon

www.americastestkitchen.com

Moving mayo out of the way led us to a trio of truly fresh takes on this deli staple.

Keywords

  • Main Courses
  • Chicken
  • Vegetables
  • Weeknight
  • Salads
  • Sandwiches
View full recipe on www.americastestkitchen.com

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Cooking tools:

  • Mixing bowl
  • Whisk
  • Measuring cup
  • Measuring spoon
  • Chef's knife
  • Cutting board
  • Spoon
  • Serving bowl
  • Airtight container

Ingredients

  • ¼ cup plain whole-milk Greek yogurt
  • 3 tablespoons tahini
  • 3 tablespoons water
  • 2 tablespoons lemon juice
  • 1½ teaspoons minced garlic
  • ⅛ teaspoon sugar
  • ⅛ teaspoon table salt
  • 3 cups cooked chicken, cut into ½-inch pieces
  • 3 Persian cucumbers, quartered lengthwise and cut into ½-inch pieces (1¼ cups)
  • ¼ cup chopped fresh mint
  • 2 tablespoons minced shallot
  • 2 tablespoons finely chopped preserved lemon
  • 2 tablespoons chopped fresh dill

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